Place pumpkin into a medium sized baking dish and drizzle with 1 tablespoon of olive oil, season with salt and pepper roast in the oven for 15 minutes or until tender.

Heat remaining oil in a large pan over a medium heat, add onion and garlic and cook for 2-3 minutes until softened. Add roasted pumpkin, fennel and stock and simmer for 10-15 minutes until softened. Process with a handheld blender until smooth and stir through cream.

Meanwhile, combine olive oil and garlic in a small bowl. Brush onto 1 side of the bread slices and place onto a baking tray. Sprinkle with grated cheese, season with salt and pepper and bake in the oven for 2-3 minutes until the cheese has melted and golden.